** About Kitchen Knives

[DannyC440]

Verrry important to have a boning knife!

[mendebone]

I have a boning knife . . use it for rape.

[lnclincoln]

between 8-10 is a good nice... THAT IS A 9!

[whotaughtyou]

INDIAN WIFE TOFFE APPLE WIFE BABY

[thetuquannguyen]

BONING KNIFE!

[chibchobiano23]

love it good

[Xams1n]

niceeee



[wbrowne]

great.

[LittleMsJester]

he's like the steve irwin of food :3 thanks! really helped me out with my college task x

[jakamneziak]

Very well executed and i learnt a fair amount, thank you.

[MasterCorruptor]

sounds like some guy on the radio in gta :p

[zeu97]

wow..super..thank you ...i learned something from this video robert from Segarcea City :-)

[lujk]

These seem to be Wüsthof Classics

[launiz]

What knives are these? Which brand?

[shummyshum]

@launiz they look like Wüsthof Classics in 9in. ~$130

[dharuacharya]

Love this guy. He's so funny.

[StarWoors]

It looks like TOM HANKS decided to stop acting and become a CHEF! Hahahaha!

[superflyjeankillbuzz]

Jeez. Are all Chefs Ignorant pricks or are all the comments coming from people that only wish they were a Chef?

[SyDiko]

He would beat the shit out of you with a croissant, if you're not careful.

[chefgiovanni]

Great Chef, funny too!

Check out Chef Depot. com

I gotr a few sets there !

Chef G

[Cblack0592]

I don't know if he's a good chef, but he's the funniest for sure

Perfect chef Jean Pierre

[YukonOutdoors]

Nice Vid!

[hanserclimbs]

if anyone used a steel on any of my knives i'd kill them.

[detonator422]

His French accent is why this sounds professional.

[jaysontin]

thankz chefs jean.....its help...

[danielboy86]

i always thought it did sharpen the knife. thank you very informative!

[leonidasthe1hippie]

the knife is important, but what about the food?

[shakaama]

i still have a slice on my thumb. took the steel to it and the thing sliced the tomatoes like they were air. At the time I was demonstrating how to make a curry sauce. He's right, couldn't cut the tomato, but my thumb sliced right open and I bled everywhere.

[nakiflo]

what does he mean no opening boxes?

LOL. "Thousands of little teeth." LOL. He is Awesome!

[yyyy2999]

@nakiflo yea there are thousands of little teeth

[chutaiko]

His quote is "The knife is the most important tool in the kitchen". Now I know some people that are tools......but I'm not sure if Chef Pierre is ;-)

[KX36]

i know there are some self-important tools in some restaurant kitchens ;-)

[locim]

is knife the most important thing in the kitchen? what about the person who use it?

[00newneo00]

the knife is the most important THING in the kitchen.

[locim]

do You Know that peoples are classify as natural resources?:

[variousCore]

Probably victorinox

[kragier]

Victorinox doesn't make knives... they make watches

[netnoob77]

What knives was he using? They look like Wusthofs.. maybe Henckels

[kragier]

Henckels, mine look exactly the same, and I have the EXACT same honing rod design, so I am pretty darn sure that they're Henckels WAIT I just saw something... there Wusthofs

[mediasmeri]

Good info. I did not know so many things about knifes, now I do. Thanks!

[anatoli00716]

Information like this should come with the purchase of expensive knives. (your not told you are meant to keep the knife sharp EVERY time you use it.)

[tamaman08]

cool

[qwertypenis]

Typical that the 'correct way' also happens to be the most dangerous way even though it makes no difference which way you do it.

[easternslavic]

"my favorite size is a 9 inch" that's what she said

[sterfbeejotch]

I see what you did there, nice.

[Arcturus111]

LMAO

[tafkam1]

good video

[lamorlayefrance]

Great distinction made where the Steel does not sharpen, but only keep knives sharp!

[v11o]

great video, very helpful

[diegomont406]

so.."how do you sharpen the knives with the edges and big teethes? hu?

[djsnowman06]

some say just sharpen the straight side. but profesional sharpeners sharpen each gap individually

[KX36]

you can hone (steel) a serrated knife if the hone fits in the serrations. toactually sharpen them, you'd need something like a ceramic rod sharpener. always hone/sharpen the serrated side, never sharpen the back side.

If you mean how do u sharpen dull blades, with a whetstone, ceramic sharpening tool or electrical gringing sharpening tool, whatever the manufacturer says, just not with a hone/"sharpening steel"/"butcher's steel"

[amigator]

omg, i lol-ed :)) this guy is hilarious :)

[allgoo19]

If your knife blade bends and need for the sharpening rod, you have a wrong knife.

Good blade edges are hard enough, it should chip instead of bending under abuse.

[nothotbutspicy]

if u have a god knife and treat it well, it shouldn't chip. that means that the metal is too brittle

[allgoo19]

If you are gentle using your knife, any knife won't chip, bend. Try cutting a thick bone, some of your knife will bend.

Japanese knives have very hard edge while European are soft in comparison. Did you know top of the line Europeans brand knives are made in Japan? Doesn't this tell you something?

Hard edges keep the sharpness longer but doesn't mean chip easily. If you don't know his, you probably never used good knives.

[nothotbutspicy]

i never said that hard knives are bad. i just said that if a knife chips that means the metal is too brittle. hard knives are indeed very good at keeping an edge and shouldn't chip(like any other knife) if it is used on the right surfaces and materials.

[KX36]

mainly it tells me that it makes commercial sense to make knives in japan, either it's cheaper to make them there and import them, or it just sells more knives if they're advertised as japanese made...

...but i'm just cynical.

anyway, a knife sharpened too acutely for the quality/hardness of metal will dent/chip, or you could do it accidentally if u drop it i suppose.

[allgoo19]

@KX36

"it's cheaper to make them there ..."

It's makes much more sense make it in then import from China if your logic is true.

I'm talking about the high end market, where a knife priced at $500.-

High end Japanese knives come in parts. They use layered soft body then add hard steel edge.

It's not ordinary knives we are talking about.

[KX36]

i'm just saying where a product is made to be imported doesn't necessarily guarantee quality, it tells you more about commercial/business side, this applies as much to high end knives as cheap products.

[allgoo19]

@KX36

"i'm just saying where a product ..."

Do you think well known German knife makers buy cheaply made knives from another maker then put their brand names on it then sell it as a top of the line?

You have no commonsense as far as I can tell.

[KX36]

look, i'm not here to feed trolls, but I think you're missing the point. I never said the product is cheaply made, just that when a company choses to have their product manufactured abroad for import, they do it to turn a bigger profit. That _might_ mean it is cheaper to make it there than domestically, but it doesn't say anything at all about the quality. All I was saying was that just being made in japan doesn't guarantee quality as you implied, there's no need to get all worked up.

[allgoo19]

@KX36

"look, i'm not here to feed trolls.."

Who's the troll?

[wolpack1116]

@allgoo19 Thats backward to most stuff I've heard, but if you tried it and it works, have at it. I have a kitchen knife that is hard enough to cut the edges off my other knives, but has never chipped except when throwing, so it's possible to have the best of hard edge and good toughness/impact resistance.

[allgoo19]

@wolpack1116

"Thats backward to most stuff I've heard.."

I don't know which of my comment you are referring to since you are not specifying it.

[wolpack1116]

@allgoo19 The edge should chip instead of bending when abused. Most people I know would prefer bending, so it can be straightened with a steel and resharpened. It really doesn't matter, both must be repaired/removed by sharpening.

[allgoo19]

@wolpack1116

"The edge should chip instead of bending .. Most people I know would prefer bending"

Those are one piece stamped knife considered cheap mas marketed knife by Japanese perspective. I use them too and I like them.

You should search for the video comparing different knives to Japanese traditionally made knives(meaning not stamped but forged and multi layered). Those are something in different level.

[RebelWrestler45]

@allgoo19 Layering, or pattern welding (damascus) is not necessary for modern homogenized steels; Damascus patterning and forge welding with modern steels are done for aesthetics only.

[allgoo19]

@RebelWrestler45

"Damascus patterning and forge welding with modern steels are done for aesthetics only."

Did you just find out and want to brag about your discovery?

Of course they are just for the looks. Those are for people having too much money and not knowing what to do with it.

What kitchen knife is used to banged against another kitchen knife like the sword was originaly designed for?

[MaceCro]

hehe very good!

[Nigarahamono]

captivating !

[Tyuchev]

Merci

[robinckc]

he can sell/promote knive if he choose to switch line!! top kitchen knive manufacturers will fight to hire him!

[jakamneziak]

very well done there. im impressed

[ayoyoayoyo]

wow this guy is hilarious. he is better than most comedian wannabes on YouTube.

[meggiemeg86]

I've never had so much fun learning about knives!

[n7cav]

This Chef is indeed a badass... Awsome.

[sohndi]

how about using sharpening stone?

[beliserius]

it damages the stainless steel coating, allowing the knife to rust easier.

[erni0226]

The 'stainless steel coating' that you speak of is Chromium(III) oxide, the shiny stuff. Before i prove you wrong, I'd like to mention simple facts about Chromium(III) oxide. It is a thin layer between the metal and its environment that forms much faster than the iron(III) oxide, which is the red stuff. When I mean fast, I mean minutes. Even under the harshest kitchen conditions, stone sharpening will not allow the knife to rust easier. bladeforums(dot)com for much more information on metallurgy

[KX36]

high quality knives have more carbon in them and are less "stainless". They shouldn't just be coated in something to make them stainless, but should be kept dry and clean from acids as much as possible.

They absolutely can be sharpened with a stone and this is the traditional way, however one of the 2 tools in the vid is a ceramic sharpener whhich does the same thing, the other looks similar but is just a V shape of honing steels.

[fujilar]

he is hilarous in explaining , haha but good

[Cervallon]

I am being enlightened.

Wow.

[flipthecoin888]

great information and very well explained. Thanks Chef.

[CleverCynic22]

very instructive.

[StarWoors]

@CleverCynic22

Very GOOD information, indeed! :)

[MNdigger]

Thank You Chef

[mafiabebe]

wow!

[spikeelduro]

This guy isn't lying. I like him :D. Moreover, I would have recommended the serrated knife for cutting tomatoes too :x

[im0rtel]

i never knew what a balanced knife is.

i apreciate this material.

[Jarda44]

I use a tracker knife to cut all my foods.

[edtasonic]

very good.

[KrimReape]

that sharpening tip was super! thanks :)

[Alfabetto]

encore chef!!! encore!!

[thegraveyardduck]

So helpful! I recommend this to anyone.